Position Description:Performs functions to lead the activities of the sanitation department and produce results that meet the highest standards as established by the company and other regulatory agencies. Primary Responsibilities:
- Directs sanitation activities and is accountable for results as measured by pre-op/post-op testing which includes microbial and bioluminescence swabbing
- Develops, updates and insures that programs, policies, and documentation for sanitation procedures and SSOP plans for the facility and plant equipment are compliant with company and regulatory product quality standards, sanitation standards, food safety standards, employee safety standards, and environmental standards
- Investigates and identifies root causes for SSOP deviations; defines and insures implementation of corrective action plan
- Drives continuous improvement and total employee involvement by providing training sessions for safety, chemical usage, and sanitation procedures for sanitation employees
- Enforces GMP's, implements HACCP processes and procedures, and maintains pathogen prevention and control
- Implements the Master Sanitation Schedule
- Participates in all federal and third party food safety audits, providing corrective actions an needed
- Tracks departmental budget and takes appropriate actions to control sanitation costs including chemicals, equipment, supplies and labor
- Serves as liaison with USDA and local regulatory officials
- Collaborates with Third Shift and QA managers to define and improve sanitation and food safety program
- Performs other functions as assigned
Supervisory/Management Responsibilities:
- Maintains staff by hiring, firing, orienting and training employees
- Plans, assigns and directs work of employees
- Coaches, counsels and disciplines employees
- Enforces systems, policies and procedures
Requirements:
- Bachelor of Science Degree in related field
- 3-5 years experience in food safety, quality assurance or sanitation
- 3-5 years management experience
- Strong training and communication skills required
- Mechanical skill and knowledgeable of food processing equipment
- Familiarity with USDA guidelines and regulations, SSOP, SOP requirements
- Working knowledge of micro sample collection and analysis including ability to interpret results and take corrective actions
- Must be able to participate in organoleptic product evaluations as necessary
- Proficient with computers and various software packages
Physical Requirements:
- Able to withstand extreme temperatures, walking and standing 70% of the time
- Able to lift in excess of 40 pounds (1-2 times per week)
Competencies:
- Communication: The ability to give and gather information and actively manage the communication process by asking questions, conveying complex information in plain language, listening and considering others' views, state own views clearly and concisely, and address conflict in a professional and productive manner.
- Drive for Results: Dedicated to achieving the best results by taking a dynamic approach to work, perseveres and uses metrics to analyze performance.
- Time Management: Able to make the most effective use of one's own time and that of others; gets the job done without procrastinating or delaying; is constantly aware of what is the best use of time.
- Action Orientation: Maintaining a sense of urgency to complete a task. Seeks information rather than waiting for it.
- Analytical Thinking: The ability to tackle a problem by using a logical, systematic sequential approach.